Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 1 cup pineapple juice
  • 0.5 cup low-sodium soy sauce
  • 0.5 cup dark brown sugar
  • 0.25 cup ketchup
  • 1 tablespoon fresh ginger, grated
  • 4 cloves fresh garlic, minced
  • 1 teaspoon sesame oil
  • 6 fresh pineapple rings
  • 0.25 cup green onions, sliced
  • 1 tablespoon sesame seeds, toasted

Instructions:

  1. In a medium bowl, whisk together the pineapple juice, soy sauce, brown sugar, ketchup, ginger, garlic, and sesame oil until the sugar is dissolved.
  2. Reserve 0.5 cup of the marinade mixture in a separate container to use as a fresh basting glaze during cooking.
  3. Place the chicken thighs in a large airtight container or gallon-sized freezer bag. Pour the remaining marinade over the chicken, seal, and refrigerate for at least 30 minutes, emphasizing that these 30 minutes are crucial for flavor penetration, or up to 8 hours.
  4. Preheat a cast iron skillet or outdoor grill to medium-high heat (approx 375°F/190°C).
  5. Remove chicken from marinade (discard used marinade) and cook for 5-7 minutes per side. Baste frequently with the reserved fresh glaze during the last 10 minutes of cooking until the internal temperature reaches 165°F.
  6. Grill the pineapple rings for 2 minutes per side until lightly charred and caramelized.
  7. Garnish the chicken with sliced green onions and toasted sesame seeds before serving.